Fresh Spring Rolls- Salad Rolls (not deep fried)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
6 rice paper spring roll wrappers1/2 cup mixed salad greens or torn leaf lettuce1/2 cup nappa cabbage, sliced thinly1/3 cup matchstick sliced peeled cucumber1/3 cup matchstick sliced or grated carrot1/3 cup matchstick sliced red bell pepper3 Tbs fresh cilantro leaves, chopped3 Tbs fresh basil leaves, chopped3 Tbs fresh mint leaves, chopped3 Tbs fresh green onions, chopped1 Tbs rice vinegar3/4 cup brown rice vermicelli noodles6 Tbs spicy thai peanut sauce, (plus extra for dipping if desired, but not included in this recipe's nutrition info.)
Mise En Place!- Get all of your vegetables and herbs chopped and sliced and prepared.
Cook brown rice vermicelli noodles according to package instructions (place noodles in pot of boiling water for 2 minutes or until noodles are tender and separated. Drain or pull out with a slotted spoon.) and add rice vinegar, tossing to coat noodles.
Arrange rice noodles and all veggies and herbs on one large dinner plate or platter so that everything is within easy reach.
Keep a large pot with 1-2 inches of hot water on the stove. When ready to prepare spring rolls, cook rice paper wrappers according to package instructions (this should be something along the lines of dipping the rice paper one sheet at a time into the pot of hot water until it becomes pliable, about 15 seconds, then remove it to a tea towel on a cutting board and spread it out. The edges will stick to each other, and more so once they get cold, so try to work quickly while it is hot and get it as spread out as you can.)
Once you have a wrapper ready, place some lettuce in the middle of the wrapper and top with 1 Tbs of sauce. Then add rice noodles and a few pieces of cucumber, bell pepper and carrot. Top with a heap of herbs and some cabbage. Roll the wrapper up like you would a burrito. I start by folding the bottom edge up over the veggies, then folding in the sides and continuing to roll upward/away from me.
Repeat with remaining wrappers and ingredients. Serve with additional peanut sauce for dipping if desired.
Serving Size: makes 6 individual spring rolls
Number of Servings: 6
Recipe submitted by SparkPeople user SPOTTLE.
Cook brown rice vermicelli noodles according to package instructions (place noodles in pot of boiling water for 2 minutes or until noodles are tender and separated. Drain or pull out with a slotted spoon.) and add rice vinegar, tossing to coat noodles.
Arrange rice noodles and all veggies and herbs on one large dinner plate or platter so that everything is within easy reach.
Keep a large pot with 1-2 inches of hot water on the stove. When ready to prepare spring rolls, cook rice paper wrappers according to package instructions (this should be something along the lines of dipping the rice paper one sheet at a time into the pot of hot water until it becomes pliable, about 15 seconds, then remove it to a tea towel on a cutting board and spread it out. The edges will stick to each other, and more so once they get cold, so try to work quickly while it is hot and get it as spread out as you can.)
Once you have a wrapper ready, place some lettuce in the middle of the wrapper and top with 1 Tbs of sauce. Then add rice noodles and a few pieces of cucumber, bell pepper and carrot. Top with a heap of herbs and some cabbage. Roll the wrapper up like you would a burrito. I start by folding the bottom edge up over the veggies, then folding in the sides and continuing to roll upward/away from me.
Repeat with remaining wrappers and ingredients. Serve with additional peanut sauce for dipping if desired.
Serving Size: makes 6 individual spring rolls
Number of Servings: 6
Recipe submitted by SparkPeople user SPOTTLE.
Nutritional Info Amount Per Serving
- Calories: 168.8
- Total Fat: 1.8 g
- Cholesterol: 0.0 mg
- Sodium: 152.4 mg
- Total Carbs: 35.5 g
- Dietary Fiber: 3.0 g
- Protein: 3.4 g
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